Magazine Mondays: Green Tea Shortbread Cookies
Erica Lea on Apr 5th 2010
As I have mentioned previously, Magazine Mondays is an event held by Ivonne at Cream Puffs in Venice. Once a week, bloggers are invited to post a recipe made from a magazine and submit the post to Ivonne. It encourages people to actually use their cooking magazines.
Ever since I laid eyes on Martha Stewart’s Green Tea Shortbread Leaves I wanted to make them. The lovely hint of green was enticing.
Would I make these again? Certainly. I don’t usually care for shortbread, but these buttery little cookies are simply scrumptious. They would be perfect for an afternoon tea party.
Notes: Of course I changed the original recipe. I substituted whole wheat flour for AP, and used natural cane sugar instead of powdered. Also, I didn’t have any Chinese Green Tea Powder, so I just ground regular green tea in a coffee grinder. Another time I would add more tea.
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Green Tea Shortbread Cookies
Adapted from Martha Stewart’s Holiday Cookies, December 2001
Ingredients:
- 2 cups (8 ounces) whole wheat pastry flour
- 2 tablespoons Green Tea Powder
- 1/2 teaspoon kosher salt
- 1 cup (2 sticks) butter
- 1/2 cup natural cane sugar, ground fine in a blender or food processor
Directions: 1) In a small bowl, whisk together the flour, tea, and salt. Place the butter in a stand mixer fitted with the paddle attachment; mix on medium speed until light & fluffy, about 3 minutes. Add the sugar; beat until very light & fluffy, about 2 more minutes. With the mixer on low, slowly add the flour mixture, scraping down the bowl as necessary. Mix just until combined. 2) Turn the dough out onto a piece of parchment paper. Lightly dust your hand & a rolling pin with flour. Roll the dough out to 1/4 inch thick, sprinkling with flour as necessary. Brush off excess flour with a pastry brush. Chill until firm, about 30 minutes. Preheat oven to 350°. 3) Once the dough is chilled, cut it with 2-inch leaf cutters. Transfer to parchment-lined baking sheets & chill until firm. Bake until firm & just starting to color, about 15-20 minutes. Rotate the pan halfway through baking. Transfer to a wire rack to cool completely. Store in an airtight container. Makes about 3 dozen cookies
Filed in Baking, Cookies, Dessert, Events
Surfed on over from the Tasty Kitchen blog. You have a lovely, lovely blog!
Happy Cooking
Erica, lovely site…. I also came over from tasty kitchen….
What is the china pattern from this post?
It looks like forget-me-nots on the cup and saucer - so dainty
If you have the chance to check for me I would grately appreciate it.
Best of luck
I have never used Matcha powder. What does it taste like?
Jennifer: I’m not sure what the pattern is called - it isn’t printed on the cup. They may be violets. The cup is Queen Anne Bone China, PATT no. is 8563.
Hannah: I’ve never tried it either - I just ground regular green tea in a coffee grinder. I would assume that Matcha powder tastes like regular green tea.
Erica thank you! I’m going to go look it up.
Jen
Yum! These look good! I was wondering how you join the daring bakers club? Could you give the website address? It looks very interesting and we have wanted to do it for a while.
Thanks!
The link is http://thedaringkitchen.com/ It is really fun, but a lot of work.
You are so classy Erica! Love this beautiful creation..and of course, your photography is flawless!
well, I must admit I also found your blog via Tasty Kitchen; and I’m quite happy for it.
I love all kinds of cookies, but these cookies have a special appeal to me. I think I will try to bake them soon.
Erica,
These are beyond lovely! What a great twist on shortbread cookies. Delicious!
[...] Erica from the beautiful blog Cooking for Season made Green Tea Shortbread Cookies from the December…. [...]
Thank you for the recipe! I love anything made with green tea (pretty much!) and I will definitely be making these. I just found your blog through thepioneerwomancooks blog. Thanks again, and I will be visiting again.
These cookies turned out really well. They have a lovely texture.
Thank you for the recipe! I will certainly be making these again.
I used matcha green tea powder, it is just a powder form of green tea that has a stronger taste and smell. (It’s what the Japanese use in their traditional tea ceremony.)